Chile Peppers in Salsa
Chile peppers, also called chili peppers are found in most salsa recipes. The most common peppers include peperoncini, banana, jalapeno, Anaheim, canned green chilies, poblano, and serrano. In addition to adding heat to your dish, the pepper adds nice texture and visual appeal.
Banana and peperoncini peppers are available in most supermarkets. They are packed whole and chopped in jars, and will be found in the same section as the olives and pickles. These peppers don’t pack any real heat but add nice tang and flavor to salsa dishes.
Anaheim peppers are mild with little heat. They are usually green in color, sometimes turning orange and then red as they mature. Anaheim chilies have a tough skin and are often roasted to char the skin, before removing it. The canned green chilies found in most supermarkets are often produced from Anaheim peppers. Poblano peppers are generally mild. These large peppers, when dried, are referred to as ancho chile peppers.
The jalapeno pepper can pack considerable heat and are the chile of choice for most who like a salsa with a little kick. The seeds and inner membrane contain the majority of the heat, so the piquancy of the pepper can be greatly reduced by removing the seeds and membrane and discarding them. Chipotle peppers are jalapeno peppers that have been dried or smoked. The chipotle lose a good deal of their heat when smoked or dried but take on a nice woody flavor. Chipotle peppers packed in adobo sauce are a staple for most who cook Mexican food regularly.
The serrano pepper has the most heat of our short list. The small green pepper, available in the produce section of most supermarkets, farmers markets and specialty produce stores will give most salsas serious kick.
If you want even more heat, you could seek out cayenne pepper, Tabasco pepper, habanero pepper, or scotch bonnet pepper. These chile peppers would be unthinkable for the average person.
All peppers containing capsaicin, the chemical compound responsible for the heat, should be handled with care. Use gloves to avoid contact with the skin, and wash all utensils and work areas after preparation.
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